Pronunciation: [EHS-rom]

Hailing from Denmark, this semihard cow's-milk cheese comes in loaves of various sizes ranging from 2 to 5 pounds. Esrom has a thin rind that ranges in color from yellow-orange to yellow-brown. The supple, smooth interior is ivory to yellow and has irregularly shaped eyes. Though Esrom has a distinctively smelly rind, its paste has a comparatively mild flavor that's buttery and spicy, becoming more robust with age. This cheese undergoes ripening for anywhere from 10 to 12 weeks. Esrom comes in two versions—full-fatextra full-fat with at least 60 percent fat. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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